The Venue Hidden in the basement of Burns Philip & Co building on Bridge Street and headed up by Executive Chef Mike Eggert (Tottis) Good Luck takes inspiration from Tokyo, think Tottis but add soy, dashi, vinegar with fresh herbs, citrus and chilli. The venue has been designed to feel like youve walked into a time capsule and stepped out into the rebellious and avant-garde s Tokyo underground scene. The main dining room is framed by three large fish tanks with live seafood, two wine rooms, private and semi-private dining rooms, and a bar. The Role In this role, youll be given the opportunity to use your creativity, introduce new and unique offerings to the wine list and take charge of the wine program for one of Merivales newest and most
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